Shortbread Ganache Date Tart

This shortbread ganache date tart celebrates the magic of the holidays, worthy of any enchanting Christmas table or finale to the feast. Beneath a whimsical, festive design you’ll find the smooth richness of chocolate ganache and gooey morsels of date-nut delectation.

Shortbread ganache date tart

Crust:

  • 2 cups fine almond flour
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 3 tablespoons maple syrup
  • 4 tablespoons unrefined coconut oil
  • 1 tablespoon full-fat nut milk, such as my homemade cashew milk

Filling:

  • 3/4 cup Deglet dates, pitted and chopped coarsely
  • 1/2 cup full-fat nut milk, such as my homemade cashew milk
  • 1 & 1/2 tablespoons unrefined coconut oil
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup toasted nuts (pecans, almonds, or hazelnuts), chopped coarsely

Ganache:

  • 1/2 cup 100% raw cacao powder
  • 4 tablespoons maple syrup
  • 4 tablespoons unrefined coconut oil, melted
  • 1 tablespoon full-fat nut milk, such as my homemade cashew milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Toppings:

  • Unsweetened shredded coconut, blended into a fine dust OR paleo “powdered sugar” (found at natural food stores) 

Equipment:

  • Oven: preheated to 350 degrees F
  • 9-inch tart pan with removable bottom
  • Food processor
  • Parchment paper
  • Baking sheet
  • Blender
  • Festive stensil

Instructions:

Preheat the oven to 350 degrees.

Lightly coat a 9-inch tart pan (with removable bottom) with extra coconut oil. 

To make the crust:

Mix together the flour, salt, cinnamon, syrup, coconut oil and cashew milk in a food processor or knead the ingredients together in a bowl. Press the dough evenly into the bottom and sides of the tart pan. Bake the dough for approximately 22 minutes, or until golden brown. Rotate the tart in the oven half-way through cooking for even heat distribution (and even browning). Let the tart crust cool completely.

If the nuts need to be toasted:

Line a baking sheet with parchment paper and spread the chopped nuts evenly across the surface. Toast for 8-10 minutes, flipping once. Set aside to cool the nuts completely.

To make the date-nut filling:

Place the dates, cashew milk, coconut oil, vanilla extract, and cinnamon in a bowl and let the ingredients soak for 30-40 minutes, or until the dates are completed softened. Blend these ingredients together in a food processor until creamy. Stir in the nuts. Spread the date-nut filling across the baked tart shell.

To make the ganache:

Blend the raw cacao, syrup, coconut oil, vanilla extract, cashew milk, and salt in a food processor until smooth. Pour the ganache over the date-nut filling and spread evenly across the surface of the tart. Working quickly before the chocolate sets, temporarily place a festive stencil on top of the chocolate. Use a fine mesh strainer to sprinkle coconut dust or paleo powdered sugar across the stencil top to decorate your dessert. Remove the stencil upon completion, revealing the design beneath.

Store this shortbread ganache date tart in the refrigerator until ready to consume.

Shortbread ganache date tart

Notes:

  • When choosing cacao butter and 100% raw cacao powder, consider brands like Navitas Organics, which focus on regenerative agriculture. Bob’s Red Mill also offers quality products, including fine almond flour.

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